Agnolotti dal plin

Agnolotti are Italian ravioli, tradional for the region of Piedmont. They are prepared with a mixture of pork and beef, spinach or Swiss chard. These should be cooked in broth, and served garnished with butter and drippings from roasted bones, rosemary and grated grana padano.


For the filling:

250g beef shoulder

250g pork shoulder

2 carrots

2 celery stalk

3 large onions

1 cup olive oil

1 cup wine

2 bay leaves

A few corns of allspice

100g grana padano

Salt, pepper, nutmeg

For the pasta:

500g/ 4 cups cake flour

5 eggs


Cut the meat into smaller pieces 5-10 cm. Sprinkle with salt and set aside. Wash and prepare the vegetables: peel and slice the onion, peel and slice the carrot and chopp the celery coarsely.

In a saute pan or a dutch oven brown each piece of meat on all sides in half of the olive oil. Then remove and set aside. Next  add the remaining olive oil and the prepared vegetables. Sprinkle with salt and saute patiently until nicely and evenly browned.

Return the meat back to the pan with vegetables, as well as the drippings from the meat left. Pour the wine on top, add bay leaves and allspice, lower the heat, add some water just to nearly cover the meat, lower the heat, cover and cook until the meat is very soft, about 3 hours. Remove from heat and let it stand overnight.

When cooled and rested run through the meat grinder. Add some of the juices, preserving the rest. Then mix with grated grana padano cheese, salt pepper and nutmeg (about ½ spoon). Then add the preserved dripping to obtain a moist but not loose consistency.

Prepare the pasta. Mix all increadients then knead the dough until elastic. Stretch the dough thinly on a machine for pasta. Squeese the stuffing out of a pastry at both ends of the pasta sheet, lenghwise. Then close inwards, pushing out the air. Using your fingers seperate the ravioli. Finally, cut using a ravioli wheel.

Follow the instructions video:

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